PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
- Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
- Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
- Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
- To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
GARLIC CHICKEN, VEGETABLE AND RICE SKILLET
You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
- Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
- Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
SKILLET CHICKEN AND VEGETABLES
Categories Chicken Onion Potato Poultry Vegetable Sauté Wheat/Gluten-Free Dinner Carrot Fall Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.
PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS
[DRAFT]
Provided by Food Network
Time 1h30m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- 1. Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
- 2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- 3. Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- 4. Bake for 25 minutes. Uncover the skillet.
- 5. Bake, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
SAUTEED CHICKEN AND VEGETABLES
Great way to use those summer garden veggies or fresh from the local farmer's market. Chicken filet with sauteed colorful sweet peppers and long green beans in a flavorful broth. Easy to make but tastes like you've been in the kitchen all day. Great way to impress your guests
Provided by tabasco0697
Categories Chicken
Time 30m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 20
Steps:
- Cut yellow, red and green peppers into thin strips.
- Snap ends off green beans and keep long unless they are really long then snap in two.
- Finely dice red onion.
- Dice fresh tomato.
- Using a fork sift flour, pepper, chicken seasoning and onion powder in a shallow dish.
- In a separate shallow dish beat the two eggs.
- Dredge the chicken breast through the egg then through the flour.
- Add 3 Tbls margarine and 1 tsp olive oil and minced garlic from a jar in large deep skillet until hot.
- Lightly brown chicken over medium heat until light brown then set aside.
- Melt remaining margarine and olive oil.
- Add the red, yellow and green peppers, green beans and red onion and tomato and saute until green beans and peppers are tender but not soggy about 4-10 minutes depending on your idea of tender.
- Add 2 cups of water and the Knorr Homestyle Chicken Stock.
- Bring to a boil
- Turn burner to medium low and add chicken back to skillet and cover with lid.
- Simmer until chicken is done all the way through about 3 minutes depending on the thickness of your chicken breast.
- Prepare basmati rice using package directions.
- Serve chicken and vegetables and "gravy" over rice.
SAUTEED CHICKEN WITH VEGETABLES AND HERBS
Make and share this Sauteed Chicken With Vegetables and Herbs recipe from Food.com.
Provided by 4-H Mom
Categories Low Cholesterol
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Combine black pepper and flour. Coat the chicken with flour mixture.
- Heat the oil in a 12 inch oven safe skillet over medium heat.
- Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
- Add the onions and potatoes to the skillet. Cook for 5 minutes. Add the carrots, stock, and lemon juice. Heat to a boil.
- Return chicken to the skillet. Cover the skillet.
- Bake at 350 degrees for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.
Nutrition Facts : Calories 326.1, Fat 11.4, SaturatedFat 2.7, Cholesterol 49.1, Sodium 226.8, Carbohydrate 35.2, Fiber 4.3, Sugar 6.8, Protein 20.8
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